Edible Fall Centerpiece

Courtesy of Leah McCall

Hi Friends,

Pair ornamental kale with asparagus to create a stunning (and edible!) centerpiece for your fall get-together or Thanksgiving dinner.

Materials Needed:
footed compote, small urn or container of choice
scissors
knife
floral tape
wet floral foam
10 lavender ornamental kale
15 white ornamental kale
asparagus spears

Measure Then Soak Foam
Determine amount of wet floral foam needed by placing dry blocks in compote. Foam should be 1 to 2 inches taller than vessel lip. Using knife, cut foam accordingly. Fill bucket or sink with water twice the depth of dry foam. Place floral foam in water and allow to soak for 30 minutes or until completely saturated.

Fill Vessel With Saturated Foam
Place floral foam in vessel and, if desired, secure with floral tape placed over the foam in a cross-like fashion.

Create Floral Triangle
Determine desired height and width of arrangement. Cut kale ends at an angle with knife or scissors then insert into foam working in a triangular fashion to ensure roundness of finished centerpiece.

Complete Centerpiece
Continue inserting kale into foam, alternating violet and white bunches. Add height and interest to arrangement with asparagus spears. Tip: Around vessel edge, insert kale in downward angle to ensure complete coverage, meaning no visible floral foam when centerpiece is at eye level.

Edible centerpieces are perfect for the Holidays but with some simply changes this centerpiece can be transitioned for a special birthday, anniversary or just for a summer picnic table, even your 4th of July celebration.

Happy Thanksgiving from your friends at Interior Design!

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Live well,
Yvonne